Jamie Oliver's Coleslaw Recipe
Jamie Oliver's Coleslaw! Tangy, creamy, and crowd-pleasing! This homemade coleslaw features a combination of red and green cabbage, shredded carrots, and a creamy dressing. Perfect for barbecues or as a summer salad.
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Servings: 6 servings
Ingredients
Ingredients:
- ½ head of red cabbage, core removed, and thinly sliced
- ½ head of green cabbage, core removed, and thinly sliced
- 2 large carrots, peeled
- 1 small apple, peeled and cored (optional)
- 250 ml (1 cup) mayonnaise, *use low fat or vegan if preferred
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard, *use whole-grain for a different texture
- Salt and pepper to taste
- Optional: 1-2 teaspoons sugar for a sweeter coleslaw
Instructions
Instructions:
- Remove any wilted or damaged outer leaves from the cabbage heads.
Prepare the cabbage & carrots
- Quarter the cabbage and remove the core. Finely shred the cabbage using a sharp knife or a mandoline slicer.
- Peel and grate the carrots and apple. You can use a box grater or a food processor with a grating attachment.
Make the dressing
- In a large mixing bowl, combine the shredded cabbage and grated carrots.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper. Adjust the seasoning according to your taste.
Mix the coleslaw and serve
- Add about two-thirds of the dressing to the cabbage and carrot mixture. Gently toss until the vegetables are evenly coated. Add more dressing if desired for a creamier coleslaw.
- Taste and adjust the flavor by adding sugar if you prefer a sweeter coleslaw.
- Serve immediately or refrigerate for a couple of hours to allow the flavors to meld together.
Notes
- If you're short on time, you can use pre-shredded cabbage or coleslaw mix as a shortcut. Follow the same steps for preparing the dressing and combine it with the bagged coleslaw mix.
- Customise your coleslaw by adding other ingredients such as sliced radishes, diced onions, or chopped fresh herbs like parsley or dill.
- Store the coleslaw in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and combine it with the cabbage and carrots closer to serving time for a crispier texture.
Nutrition
Calories: 336kcal | Carbohydrates: 16g | Protein: 3g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 325mg | Potassium: 411mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4295IU | Vitamin C: 70mg | Calcium: 75mg | Iron: 1mg
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